PINEAPPLE UPSIDE DOWN CAKE - NO OVEN!
- 30 g (2 tbsp) unsalted butter
- 45 g (3+1/2 tbsp) caster sugar
- 3 eggs room temperature
- 50 g (1/4 cup) caster sugar
- 100 ml (1/2+1 tbsp) pineapple juice unsweetened, from the canned pineapple
- 60 g (1/4 cup) vegetable oil
- 140 g (1 cup+2 tbsp) all purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 6+1/2 canned pineapple slices
- 6 candied cherries halved
- Place 30 g (2 tbsp) of butter in a 26cm-10inch non stick frying pan and melt over low heat; grease with the melted butter all over the pan and the sides too.
- Add 45 g (3+1/2 tbso) of sugar and cook over low heat until completely dissolves and turn into caramel color. Then remove from heat.
- Cut in half 6 slices of canned pineapple: place a whole slice in the center of the bottom of the pan (over the caramel) and adjust all the half slices all around.
- Place the halved candied cherries in the holes of the pineapple slices. Set aside.
- In a large size bowl, mix eggs and sugar with a whisk until well combined and just slightly foamy on top.
- Add vegetable oil, pineapple juice (from the canned pineapple) and mix just to combine.
- Add sifted flour, baking powder, baking soda and mix just until combined: don't overmix!
- Pour the cake batter over the pineapple slices in the frying pan and cook over medium-low heat for about 15 minutes covered with a lid.
- The cake is done when the top is pretty dry but very soft and toothpick insert in the center, comes out slithly wet but not with too much crumbles.
- Remove the pan from heat and let it set for 5 minutes covered with the lid: so the cake will perfectly cook through keeping its moisture.
- Remove the lid and cool down for at least 15 minutes.
- Pour 2 tbsp of pineapple juice over the cake and brush it all over.
- Pass a spatula between the cake sides and the pan sides, then flip over the serving plate to unmold it.
- You can serve it immediately with ice cream on top (optional).
The trick to make a perfect frying pan Upside Down Pineapple Cake is to adjust the heat flame of your stovetop: be careful to not use a too high heat or the pineapple side could burn. I usually use medium size heat with medium-low flame.
Thanks to the lid the cake will cook through and you won’t burn it. Also remember to use a 24-26 cm size frying pan, not smaller, or the cake will be too thick and you’ll need more minutes to cook through.
You can also make this Upside Down cake with apple slices and cinnamon instead of pineapple: in this case, you can substitute the pineapple juice with some unsweetened apple juice.